From the front of the chicken, use your finger or a chopstick or the handle of a long spoon to separate the skin from the flesh over as much of the chicken as you can.

Spoon the marinade into the space between the skin and flesh. Work it around to ensure as much of the flesh is in contact with the marinade as possible. Seal any “holes” with a wooden toothpick or cocktail stick.

Seal off the front of the chicken by pinning the flap of skin with a wooden toothpick or cocktail stick. Chill in the ‘fridge for 2 hours.

Prepare the masala gravy. Heat the ghee in a pan and fry the onions for 5 minutes.

Add garlic & ginger paste and cook for a further 2 minutes.

Add in the spices and chillis and stir for 30 seconds, then add in the remaining ingredients. Cover and simmer on a low heat for 20-30 minutes.

Either process in the pan with a hand blender or transfer the masala to a food processor and whizz. Push the masala through a sieve with a spoon to create a really smooth masala gravy!

Heat the oven to 170°C. Place the chicken on a wire mesh in a baking tray and place in the oven.

After an hour check that the chicken is cooked by putting a skewer into the thickest part of the thigh. If the juice runs clear, the chicken is cooked.

Transfer the chicken to a plate and allow it to rest for 15 minutes before carving.

When you are ready to serve the chicken, bring the masala back to the boil in a pan and pour into a gravy boat.